berry cobbler

Old fashioned cobbler, made from scratch, is easier to make than you might think. 10 minutes of prep and you'll have the best cobbler of your life!

How to Make Old Fashioned Berry Cobbler

berries

lemon

cornstarch

vanilla extract

white sugar

all-purpose flour

sugar

baking powder

salt

butter

half and half

Preheat oven, grease pan

Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.

Make berry filling

In a medium-size mixing bowl, toss berries with lemon zest and juice, cornstarch, vanilla, and white sugar. Spread them out in the 9×13 pan.

Mix dry ingredients and cut in butter

In a large mixing bowl, stir together flour, powdered sugar, baking powder, and salt. Use a pastry cutter to cut in butter until it resembles a course meal, or pulse the whole thing together in a food processor.

Stir in half and half

Pour in half and half and stir to form a thick batter.

Scoop batter onto berry mixture

Scoop the batter in large clumps on top of the berries to form a nice cobbler crust.

Bake

https://embed.mediavine.com/videos/dmykg16rcj3keivekyrb

This colorful cobbler is very juicy, but the sweetened berry "sauce" is so delicious it's worth spooning up. If you don't have time to make the sour cream topping, a sprinkle of confectioners' sugar or a dollop of vanilla yogurt works well, too.

Slow Cooker Berry Cobbler

Unsalted butter, for greasing insert

lemon juice (about 1 lemon)

mixed berries (about 5 1/2 cups)

fine salt

unsalted butter,

milk

cinnamon

heavy cream

sour cream

confectioners' sugar

For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, lemon juice and 2 tablespoons water in a small bowl. Add the mixture to the insert, add the berries and granulated sugar and toss.

For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingers so that it forms a coarse meal with some pea-sized lumps. Add the milk and stir with a wooden spoon to form a wet dough.

Drop spoonfuls of the dough on top of the berry mixture. Combine the remaining 1 tablespoon granulated sugar and the cinnamon and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving.

For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.

Spoon the cobbler into bowls and top with the whipped sour cream topping.

1 Star , only because I don’t know how I can try this, as much as I want to! Drives me crazy! Only 2 of us and I have a 4 qt slow cooker. How do I scale down? Why always 6 qt cooker??. I really dislike when people rate a recipe they haven’t actually made but in this case..........why not have a couple versions ........ easy enough for professional chefs I would think.

I had some frozen fruit in the freezer that needed to be used up. I had some Mulberry’s, a bit of raspberries &amp; strawberries &amp; a good portion of blueberries. I added a little cinnamon &amp; cardamom to the berry mixture. I used a smallish (6-7cup)Rival crockpot. I also added cinnamon to the biscuit mixture &amp; used 1/2 &amp; 1/2 instead of milk. Cooked on High for about 2 1/4 hrs. It was Perfect &amp; Delicious! Will definitely make again! Thanks for a Great Recipe! 

So delicious fresh and the next day. I have made this twice now an$ know I’ll be making this many more times. 

Followed the instructions to the T and it was every bit of fantastic! The family LOVED it!

I think the amount of milk is off in this recipe. 3/4 cup is clearly too much. I was measuring carefully and adding the milk didn't make wet dough it made batter! I had to add more flour to even get close to dough consistency. It is cooking now so will see how it comes out.      <br />

Like the other reviewer my dish was liquify after 4 hours cooking with a dish towel followed by lid to keep drips off. I ended up throwing in the oven for another 20-30 mins or so which really helped to bake off the biscuit topping. Deducted a star for that. 

How sweet it is to be served something as luscious as Darren Robertson’s berry jam and honey cobbler. The jammy filling is made richer with honey and citrus, and topped with cream,
it’s a dessert that delivers.

Berry jam and honey cobbler recipe

rhubarb, trimmed,

(600 grams) mixed frozen berries

(220 grams) caster sugar

allspice

runny honey

(50 grams) cornflour

Cream ice

(300 grams) self-raising flour, sifted

tsp baking powder

almond meal

caster sugar

cold unsalted butter, chopped

(125 milliliters) cold milk

Skillet Mixed Berry Buttermilk CobblSkillet Mixed Berry Buttermilk Cobbler is made with blackberries, raspberries, and strawberries covered with a delicious biscuit topping and baked in a cast iron skillet.er

Skillet Mixed Berry Buttermilk Cobbler

cooking spray

raspberries, strawberries

honey

lemon juice

lemon zest

white whole wheat flour

all purpose flour

baking soda

buttermilk

canola oil

Preheat the oven to 375°F.  Spray a 10-inch cast iron or enamel skillet with oil.

In a large bowl, whisk the cornstarch, cinnamon, and salt. Toss in the mixed berries and gently mix to coat. Add honey, lemon juice, lemon zest and vanilla then transfer to a 10-inch cast iron skillet.

Bake until the berries are hot and bubbling on the edges, about 20 to 24 minutes.

Meanwhile in a medium bowl whisk the flours, sugar, baking powder, baking soda and salt.

When the berries are ready to take out of the oven, cut in the chilled butter (must be very cold) using a pastry cutter (or 2 knives) until they form pebble-sized pieces.

In a small bowl combine buttermilk and oil; mix well. Add to the dry mixture and mix until just moistened, careful not to over-mix. Carefully remove the skillet from the oven, increase the oven temperature to 400°F and spoon the batter over the berries.

Carefully remove the skillet from the oven, increase the oven temperature to 400°F and spoon the batter over the berries.

Place back in the oven and bake until the berries are bubbling and the topping is golden and cooked through, about 15 to 18 minutes.

Remove from the oven and let it cool 15 to 20 minutes before eating.

Skillet Mixed Berry Buttermilk Cobbler is made with blackberries, raspberries, and strawberries covered with a delicious biscuit topping and baked in a cast iron skillet.


Print recipe: https://www.skinnytaste.com/skillet-mixed-berry-buttermilk-cobbler/

Skillet Mixed Berry Cobbler

Easy Cherry Cobbler Recipe for the Instant Pot is an easy Instant Pot dessert recipe that takes only a few ingredients. Make this delicious dessert in under 30 minutes from start to finish. It&#x27;s the perfect quick dessert recipe.

Easy Cherry Cobbler for the Instant Pot

cherry pie filling

box white cake mix

water (for the Instant Pot)

Instant Pot DUO

Casserole dish

Bakeware Sling

Measuring Cups and Spoons

Mixing Bowls

Air fryer lid (optional)

Add cherry pie filling to a casserole dish...

Add cherry pie filling to a casserole dish that will fit inside your pressure cooker.

Mix melted butter with cake mix.

Spoon the cake mix over the cherry pie...

Spoon the cake mix over the cherry pie filling.

Add 1 1/2 cups water (1 cup if...

Add 1 1/2 cups water (1 cup if using a 6 quart pressure cooker) of water to the inner pot of your Instant Pot.

Lower the casserole dish into the inner pot...

Lower the casserole dish into the inner pot onto a trivet with a sling.

Seal and set for a high pressure time...

Seal and set for a high pressure time of 10 minutes. Allow for a natural pressure release of 10 minutes, and then let the remaining pressure out.

If you have an Instant Pot air fryer...

If you have an Instant Pot air fryer lid, air fry directly in the pot for 5 minutes. Otherwise, take the casserole dish out, and broil for about 5 minutes, or until the cobbler crust is a nice golden brown.

Remove from the pot (or broiler) and serve...

Remove from the pot (or broiler) and serve warm with ice cream.

https://mediavine-res.cloudinary.com/video/upload/wviacbfngpr4lledyjs9.mp4

Easy Cherry Cobbler Recipe for the Instant Pot is an easy Instant Pot dessert recipe that takes only a few ingredients. Make this delicious dessert in under 30 minutes from start to finish. It's the perfect quick dessert recipe.

Easy Cherry Cobbler Recipe for the Instant Pot

Sometimes strawberries seem to ripen all at once, and this skillet strawberry cobbler is the best way to use up this season&#039;s abundance!

Skillet Strawberry Cobbler

unsalted butter (melted)

sugar (divided)

milk (if needed)

strawberries

vanilla ice cream

Preheat the oven to 375ºF (190℃).

In a large mixing bowl, whisk together the flour, baking powder, salt, and 1/2 cup of sugar.

Stir in the melted butter, milk, and vanilla extract until the batter is smooth. Add a little bit more milk if needed.

In a separate bowl, toss the sliced strawberries with the remaining 1/2 cup of sugar, cornstarch, and lemon juice until well coated.

Add the strawberry mixture to a 10-inch cast iron skillet and spread it out into an even layer. Drop spoonfuls of batter over the strawberries.

Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling.

Remove the skillet from the oven and let it cool for 5-10 minutes before serving.

Serve the cobbler warm with a few scoops of vanilla ice cream or a dollop of whipped cream if desired.

This Easy 4 Ingredient Bisquick Berry Cobbler Recipe will wow guests with the tasty Bisquick topping and flavorful and fresh berries. 

Easy 4 Ingredient Bisquick Berry Cobbler Recipe

Bisquick

berries (blueberries, raspberries, blackberries

Preheat the oven to 350 degrees.

Combine Bisquick, sugar and melted butter together and stir into a rough crumble.

Place the frozen berries on the bottom of a 9x13 pan.

Next, add the crumble on top of the berries.

Bake for 1 hour.

Let it cool for at least 10 minutes after it comes out of the oven.

Easy 4 Ingredient Bisquick Berry Cobbler Recipe - Instructions

Use your favorite fresh or frozen berries. If using frozen, do not thaw. For extra help, read the recipe notes before beginning.

Berry Cobbler

(approx. 1kg) mixed berries* (see note)

(67 grams) granulated sugar

Tablespoons (15 grams) cornstarch

(65 grams) granulated sugar

Tablespoons (85 grams) unsalted butter,

(120 milliliters) buttermilk, cold*

baking: 1 Tablespoon buttermilk and coarse sugar

Preheat the oven to 350°F (177°C) and grease a 9&#215;13 inch pan.

Make the filling

In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.

Make the topping

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick! You could also use a food processor. While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There&#8217;s no special trick to this—just flatten the dough in sections and cover most of the berries.

Brush the top of the biscuit dough with 1 Tablespoon of buttermilk and then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.

Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. Stick a toothpick into the biscuit topping, if it comes out clean, it is cooked through and the cobbler is done. Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Cover and store leftovers in the refrigerator for up to 5 days.

Everything I have ever tried from Sally's website has been nothing short of perfect.  After making her fresh peach cobber (twice now) I can't wait to try this one!  I'll let you know how it turns out.

AWESOME Cobbler!

Good morning Sally &amp; Team…

I’ve made this cobbler numerous x’s,and consistently I’m told each &amp; every time it’s the best cobbler ever!  That includes my husband,our church group,and horse club as well as family &amp; friends.  Thank you so much for yet another wonderful recipe!

My QUESTION:
 I’d like to make this an APPLE/Blueberry Cobbler.

Could you give me an idea of ratios of apples &amp; blueberries?
Also, would frozen blueberries work or should I use fresh?

Thanks again !

Lisa

I made this cobbler tonight using a plant based sweetener ( monk fruit/erythritol blend) and keto flour (almond and coconut flour, golden flaxseed,and oat fiber blend). It turned out wonderfully--absolutely delicious! One of the best sugar free, low carb desserts I've ever made. My husband and son couldn't tell the difference.

https://www.youtube.com/watch?v=UxXVs-R1ZQY

Juicy sweet berries and a buttery rich biscuit topping come together in this old-fashioned simple berry cobbler. The homemade buttermilk biscuit topping is super soft with a deliciously crisp crust. 

Get the full recipe: https://sallysbakingaddiction.com/berry-cobbler/

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Top Tags

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The most viewed berry cobbler recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine